Why we love this recipe
This bright, flavorful side dish works well with dahl, veggie scrambles, and pretty much any item you have on the menu. Pure basmati rice is a staple in Ayurvedic cooking. This lemon-basmati variation includes delicious, digestive spices and cashews.
Basmati rice in Ayurveda—savory recipes
Basmati rice is easy to digest and considered sattvic (pure) in Ayurveda. It’s used in savory recipes, like Broccoli Rice Casserole and Basmati Rice with Corn and Coconut Milk Sauce. It’s also a key ingredient in kitchari, a mung bean and basmati rice stew, for days when your agni (digestive fire) needs a reset.
Basmati rice in Ayurveda—sweet recipes
Brown rice in Ayurveda
While brown rice is a bit harder to digest, it can be a good, high-fiber option for days when you crave heartier fare.
- 3 cups of basmati rice
- 6 cups of water
- ½ cup of cashews
- ⅓ cup of lemon juice
- 10 to 15 (or 1 stalk) curry leaves
- 1 teaspoon of mustard seeds
- 1 teaspoon of turmeric
- ¼ teaspoon of asafoetida
- 1 to 2 teaspoons of salt
- 2 tablespoons of coriander (cilantro) leaves, freshly chopped
- 1½ tablespoons of ghee
- Wash rice thoroughly. Add water and boil on high flame, covered.
- When rice comes to a boil, reduce heat to low flame for 10 minutes, and then turn flame off.
- In a separate saucepan, add ghee and heat over medium flame until hot.
- Add cashews and stir until slightly golden. Then remove the cashews from the ghee with a spoon and put into rice. Leave ghee in a saucepan.
- Keep ghee in a saucepan over medium heat and add mustard seeds. Wait until seeds pop.
- Add turmeric, asafoetida, curry leaves, and salt.
- Pour onto rice and cashews. Add lemon juice and mix thoroughly.
- Garnish with freshly-chopped coriander (cilantro) leaves, and enjoy your lemon basmati rice!
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